Graham Crackers

These graham crackers are pretty popular in our family.  It is difficult to keep them around for more than a couple of days!

2 1/4 cup gluten free flour mix
1/2 cup packed brown sugar
1 3/4 tsp cinnamon
1 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
7 tbsp butter, cut into pieces
3 tbsp cold water
3 tbsp honey
1 tsp vanilla

1 - Mix together flour, brown sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.

2 - Using your fingertips, work butter into dry ingredients.

3 - Stir in 3 tbsp cold water, honey and vanilla.  If dough is too dry, add more water, a teaspoon at a time.

4 - Gather dough into a soft ball.  Cover a plastic wrap and refrigerate for an hour.

5 - Preheat oven to 325 deg.  Lightly grease a cookie sheet and line with parchment paper.  (I use silpat mats instead of parchment paper.)

6 - Cut two gallon-sized plastic zip bags down each parallel side so that each opens out into one long sheet.  Roll a piece of dough between the two sheets to about 1/8-inch thick.  Cut into 2"x3" pieces and prick lightly all over with a fork.  Remove top zip lock sheet.  Take remaining sheet with dough on it and turn it over.

7 - Bake for 12 to 15 minutes or until golden brown.  Let cookies cool slightly before transferring to cooling rack.